Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-03-07 DOI:10.1016/j.lwt.2025.117600

Wenbin Du , Qianli Ma , Zongzhuang Fang , Yongzhao Bi , Dongliang Li , Ling Yang , Feng Liu , Zhouwei Duan , Hui Xie

{"title":"Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea","authors":"Wenbin Du , Qianli Ma , Zongzhuang Fang , Yongzhao Bi , Dongliang Li , Ling Yang , Feng Liu , Zhouwei Duan , Hui Xie","doi":"10.1016/j.lwt.2025.117600","DOIUrl":null,"url":null,"abstract":"<div><div>This study is the first to reveal the key aroma compounds generated during Wuzhishan black tea preparation and their interactions with tea polyphenols. Volatiles in Wuzhishan black tea were characterized using acidic volatile fraction/neutral and basic volatile fraction–solvent assisted flavor evaporation combined with aroma extract dilution analysis and gas chromatography–mass spectrometry–olfactometry. A total of 79 odorants were identified in fresh tea-leaves (33), tea leaves (36), and tea infusion (36), with 36 odorants quantified using authentic chemicals and stable isotope dilution assays, and corrected for recovery coefficients. Based on sensory evaluation, the odor activity depended on perceptual interactions between the key odorants and tea polyphenols in tea infusion. The S-curve method was used to evaluate changes in olfactory threshold (OT). In a binary mixture of tea polyphenols and key odorants, the OT of hexanal, octanal, hexanol, nonanol, 2-heptanone, benzaldehyde, and 1-octen-3-ol showed a significant increase, indicating that tea polyphenols effectively interact with these key odorants.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117600"},"PeriodicalIF":6.0000,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825002841","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study is the first to reveal the key aroma compounds generated during Wuzhishan black tea preparation and their interactions with tea polyphenols. Volatiles in Wuzhishan black tea were characterized using acidic volatile fraction/neutral and basic volatile fraction–solvent assisted flavor evaporation combined with aroma extract dilution analysis and gas chromatography–mass spectrometry–olfactometry. A total of 79 odorants were identified in fresh tea-leaves (33), tea leaves (36), and tea infusion (36), with 36 odorants quantified using authentic chemicals and stable isotope dilution assays, and corrected for recovery coefficients. Based on sensory evaluation, the odor activity depended on perceptual interactions between the key odorants and tea polyphenols in tea infusion. The S-curve method was used to evaluate changes in olfactory threshold (OT). In a binary mixture of tea polyphenols and key odorants, the OT of hexanal, octanal, hexanol, nonanol, 2-heptanone, benzaldehyde, and 1-octen-3-ol showed a significant increase, indicating that tea polyphenols effectively interact with these key odorants.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.